This Moroccan inspired chickpea chard recipe is served with roasted carrots, labneh and savory granola. Full of flavor, it's the perfect lunch or side dish.
- 1/2 pound carrots
- 3 tablespoons olive oil, divided
- 1 small onion, sliced (see note)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 14.5 ounce can chickpeas, drained and rinsed
- 2 teaspoon coriander
- 2 teaspoon cumin
- 1 teaspoon cinnamon
- 1 1/2 pounds greens, rinsed and chopped coarsely (see note)
- 1/2 cup labneh (optional)
- 1/2 cup granola
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Heat oven to 350°F.
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Trim ends off carrots, then slice diagonally into 2-inch slabs, about 1/4-inch thick. Toss carrots with 1 tablespoon olive oil. Spread evenly on a baking sheet and roast in the oven for 20 minutes until slightly caramelized and tender.
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While carrots are roasting, heat remaining 2 tablespoons olive oil in a medium skillet over low heat. Add onion, salt and pepper. Stir well, and let onions cook over low heat until translucent, about 8 to 10 minutes. If you want caramelized onions, continue to cook up to 40 minutes (see note) until golden.
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When onions are cooked, increase heat to medium. Stir in chickpeas, coriander, cumin and cinnamon. Mix well, then add in greens such as chard or kale, stirring and cooking until wilted.
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Remove from heat and transfer to serving dish. Top with roasted carrots and labneh (if using).
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Sprinkle with savory granola and serve.
SEASONED SECRET
I love this recipe with caramelized onions, which can take upwards of 30 to 45 minutes. You don’t have to cook your onions quite that long, but the resulting sweetness is very nice with the tangy greens and labneh. For the carrots, be sure to leave some space on your roasting pan! Roasted vegetables need space to breathe and let out moisture.
VEGAN
The labneh adds some creaminess and acidity to this dish. If you’re leaving it out, I recommend adding 2 to 3 tablespoons of lemon juice and some zest to brighten the dish. Caramelized onions would add some creaminess.
GLUTEN-FREE
This chickpea chard recipe is naturally gluten free. Be sure to use gluten free oats or granola if you’re not making the garam masala granola from scratch.
OMNIVORE
I recommend serving this chickpea chard recipe alongside lamb or chicken for omnivores.
CHECK THE FRIDGE
If you don't have labneh, you could substitute plain yogurt or plain greek yogurt. Labneh has a similar flavor profile to sour cream so that would be good as well. I used 1 bunch of swiss chard and a half bunch of dandelion greens for this recipe. Kale, mustard greens, or other dark leafy greens would also be nice.
FROM SCRATCH
You can use another kind of granola, but I recommend this Savory Garam Masala Granola to pair with this chickpea chard recipe. The spices in both dishes complement so well!